Char-grilled Aubergine and Parmesan Risotto Recipes

Cooking Time: 30 - 45 mins
Serves: 2   

Ingredients

650ml vegetable stock
200g Arborio / Carnaroli / Risotto rice
190g jar of Chargrilled Aubergine and Parmesan Stir Through
110g (4oz) Mozzarella, drained and finely sliced
2 tomatoes (Italian plum if available or cherry tomatoes), halved
fresh basil leaves for garnish
freshly ground black pepper

Instructions

Bring the stock to the boil, tip in the rice and stir.

Leave to simmer for about 13 minutes or until the rice is lovely and creamy.

Add the Sacla' Chargrilled Aubergine and Parmesan Stir Through sauce, leave on the heat for a little longer, stirring occassionally. Watch it doesn't stick!

Turn off the heat and leave to sit for a couple of minutes.

Gently stir through the mozzarella, tomatoes and fresh basil.

Season well with freshly ground black pepper and serve, garnished with basil leaves.